Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4482DC-3TL 48" Ultimate Restaurant Range | 163,000 BTU | NSF Certified
Full Service Package
All-inclusive, done for you
Equipment Only
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Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $15,893.48 | |
| 3 Units | -3% | $15,731.30 | |
| 4 Units | -4% | $15,569.13 | |
| 5+ Units | -5% | $15,406.95 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4482DC-3TL 48" Ultimate Restaurant Range is a heavy-duty, restaurant-grade cooking station designed to accelerate your restaurant opening and deliver consistent service night after night. As part of your commercial kitchen equipment lineup, this model combines two powerful open burners, a 36" thermostatic griddle, a standard oven with battery spark ignition, and a cabinet base — all built into a stainless steel exterior with a 22-1/2" flue riser and shelf. With NSF certification and CSA approvals, the 4482DC-3TL meets the regulatory standards you need for a compliant kitchen buildout.
Key Features
- High-output cooking surface: 163,000 BTU total for fast recovery and steady high-volume service, so you can keep tickets moving during rush periods.
- Versatile top configuration: (2) open burners plus a 36" thermostatic griddle on the left — ideal for sautéing, boiling, and flat-top items without needing separate appliances.
- Durable construction: Stainless steel front, sides and shelf with .500" (1/2") plate thickness on the griddle for even heat and long life.
- Oven & storage: Standard oven with battery spark ignition and a cabinet base that includes one rack — practical for baking, holding, and storage during service.
- Service-friendly design: 6" adjustable legs and a 22-1/2" flue riser with hi-shelf for convenient access, cleaning, and utility alignment during installation.
- Safety & compliance: NSF certified, cCSAus, CSA Star and CSA Flame listings help streamline inspections and health code approvals for your restaurant.
- Easy integration: Designed for commercial kitchens and kitchen buildouts, it pairs well with ventilation hoods and standard utility configurations to reduce installation complexity.
- Reliable ignition & controls: Thermostatic controls for the griddle and standing pilot for burners provide predictable performance and simplified operation for staff training.
Built for Commercial Success
When you're opening a new restaurant, equipment reliability and longevity translate directly to fewer interruptions and lower lifecycle costs. The Southbend 4482DC-3TL is built with commercial-grade materials and proven components so you can rely on consistent temps, rapid recovery, and simplified maintenance. Concept Services backs this product with thorough inspections, professional installation, and ongoing support — reducing the risk of costly delays and ensuring your kitchen is ready for health inspections and opening night.
Specifications at a Glance
Model: Southbend 4482DC-3TL (Middleby)
Width: 48" overall
Top: (2) open burners; (1) 36" griddle (thermostatic)
Oven: (1) standard oven with battery spark ignition
Base: (1) cabinet with (1) rack
Construction: Stainless steel front, sides & shelf; .500" griddle plate thickness
Legs: 6" adjustable legs
Flue Riser: 22-1/2" with hi-shelf
BTU: 163,000 BTU total
Certifications: NSF, cCSAus, CSA Star, CSA Flame
Why Restaurant Owners Choose This
Owners launching new concepts choose the Southbend 4482DC-3TL because it balances power, flexibility, and reliability — all critical for a successful restaurant opening. The integrated griddle and burners reduce the need for multiple appliances, saving kitchen space and lowering upfront costs. With Concept Services handling sourcing, inspection, and installation, you get a turnkey solution that speeds up your kitchen buildout, simplifies compliance, and helps you reach revenue faster. This is professional restaurant equipment you can count on from day one.
Critical Specifications
Procurement Pack
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Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
